Vibrant green egg piadine stuffed with melted cheddar & served with a fresh tomato, mozzarella & basil salad. Quick, fun, and full of flavour.
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Serves
3
Piadina Flatbread
Egg
Spinach
Butter
Cherry Tomatoes
Extra Mature Cheddar
Shallot
Fresh Basil
Sherry Vinegar
Olive Oil
Mozzarella
Salt
Black Pepper
Serves
3
Piadina Flatbread
Egg
Spinach
Butter
Cherry Tomatoes
Extra Mature Cheddar
Shallot
Fresh Basil
Sherry Vinegar
Olive Oil
Mozzarella
Salt
Black Pepper
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Step 1.
Peel and finely slice the shallot. Add to a bowl with the sherry vinegar, olive oil and a pinch of salt and pepper. Cut the tomatoes into wedges, reserving a few for the kids’ plates. Toss the rest into the bowl with the onions, then pick over the basil leaves and tear in the mozzarella. Toss to combine — this is your tomato & mozzarella salad.
Step 2.
Grate the cheddar. Add the spinach and eggs to a blender and blitz until smooth and bright green. Season with salt and pepper.
Step 3.
Heat a large nonstick frying pan (26–28cm) over a medium heat. Melt a third of the butter, then pour in a third of the spinach mixture, swirling to coat. Immediately place a piadina flatbread on top. Cook for 1½–2 mins until the egg is mostly set, then flip so the flatbread is egg-side up. Scatter over some cheese, and let cook for 30 secs more. Fold in half and slide out of the pan. Repeat with the remaining mixture.
Step 4.
Serve up!
Kids Plate: Cut a piadina into wedges and serve with the reserved tomato slices.
Parents Plate: Serve the piadina alongside the tomato & mozzarella salad.
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